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Neymeen – 120 gram
Kashmiri Chilly powder – 1 table spoon
Pepper powder – ½ tea spoon
Lemon juice – 1 table spoon
Salt – as required
Ginger, garlic paste – 1 tea spoon
Thick curd – 5 table spoon
Mustard oil – ½ tea spoon
Garam masala – 2 pinch
Cumin powder, chat masala – ½ tea spoon each.
Kasoori methi – 2 pinch
Cooking cream – 2 table spoon
Coriander – 1 table spoon
Melted butter – 15 gram

Method of preparation

Clean the neymeen. Marinate it with chilly powder, lemon juice, pepper powder, and salt and keep it aside for some time. Take all the other ingredients except butter and make masala by adding little water. Then marinate the fish again with the prepared paste and keep it aside for 20 minutes.Then keep it in oven and cook for five minutes. Then take it outside and grease it with butter and again cook it for two minutes in the oven. Can serve hot.

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